As promised. I have two weeks trying to make this recipe for homemade oreo cookies .Recipe, by the way, one of my favorite blogs, it is Sea salt with food , and although I have made almost the same amounts, I put the recipe is slightly modified.
Why? Very simple, because although they are really rich and the texture is incredibly similar to the Oreo package of super, there are flavors and textures that will be better with other quantities. For example, in the original recipe does not say the percentage of cocoa in chocolate that is used to melt and add to the dough, just say “semisweet” which go you know exactly what that is. I have used a 55% but I think we should use even less coverage with cocoa, as it leaves a bitter aftertaste that maybe you do not like. Everyone knows that the bitter taste is difficult to appreciate.
Another detail is the cream. That white is difficult to achieve, if not impossible if we consider that is made by mixing butter with icing sugar, then the color is more yellowish. Here too I have modified the recipe to make it less soft. Surely, all due to the butter used in Canada (the blog) is quite different from that used here, because in your photos white leaves, white.
Ingredients
For cookies
230 g of butter
150 g sugar
1 tablespoon vanilla extract
200 g of chocolate coating with less than 55% cocoa.
1 egg
210 g flour
90 g cocoa powder
1 teaspoon salt
1/2 tablespoon of impeller
For the cream
80 g butter
200 g icing sugar
1 teaspoon vanilla extract
1 tablespoon milk
1 pinch of salt
Preparation step by step
Begin mixing butter , ointment (soft at room temperature), with the sugar . Until creamy. Add the melted chocolate. We can do a double boiler or in microwave, space-introducing a few seconds and checking their status and stirring. So until completely melted.
Add the remaining ingredients . The egg, salt, flour, cocoa and vanilla essence. And mix to form a dough.
Now, with the dough, do the same with the hazelnut cookie recipe . That is, do a cylinder (of about the same diameter as the Oreo package and wrap it in plastic, hold them while turning the cylinder end of the film. In this way all get crowded and it is well rounded.
We introduce the mass in the fridge and every 15 minutes take it out and we turn . This is to prevent their own weight are oval rather than round. (Which I did not do due to time). Well, in the end also can be fixed a little. The following will be cut cookies (without the film) when the dough is firm.
We oreo cookies on a baking paper , slightly separated in case. And bake at 180 ° C for 20 minutes. Best o know if they are, since the color can not, will see that they have hardened a little. We take, let cool a few minutes and turn to a wire rack to cool completely.
While airing are cooling, make the filling. Mix the butter, cream, icing sugar into a paste. Add the vanilla and milk and stir.
It only remains, finally, spread and …. EAT!